Thursday, December 27, 2012

This is one of my favorite cookies. It is crispy and crunchy butter cookies. It looks fancy yet is simple and unbelievably easy to make. It is flaky pastry with slightly caramelized sugar and is a great holiday treat.Serve this with a cup of tea and enjoy!

Thaw puff pasty as per instruction. Dust half of the mixed sugar on the working space (wooden board or marble)and spread the puff sheet on top of the sugar. Dust the rest of the mixed sugar on top on the pastry sheet. Spread the sugar evenly .Using a rolling pin gently roll on top so that the sugar gets pressed on either side of the pasty dough ( work quickly because sugar will soften the dough).
Fold the pastry dough starting from the corner towards you to the inside. Continue folding and stop when you reach half way at the middle. Turn to the other side of the pasty sheet and do the same. When both the folds meet at the center bring together, one over lapping the other and slightly press with the rolling pin. Refrigerated this for about half an hour so that the dough becomes firm.

Pre heat oven to 350 degree F. Cut the pasty into thin equal sized slices (I got about 24 pieces). Layer on a greased baking pan leaving some space between, as these will expand. Bake for about four or five minutes and then flip over these cookies( use a spatula) and bake for another two to three minutes. Transfer to cooling rack and when completely cool transfer to air tight containers.

Friday, December 21, 2012

This is perfect holiday treat and is so easy to make.Wrap them in candy wrappers and it is a perfect holiday gift which you can share with loved ones and friends.So try this delicious chocolaty caramel goodness this Christmas. I have added some chopped nuts to give a little crunch.

This recipe can be made in two stage, first the chocolate and then pour the caramel layer on top or make it together as the recipe belowFor the chocolate fudge: Take a heavy bottom pan or sauce pan and add the butter, sugar,salt and condensed milk.Put it in low medium heat,stir occasionally till it comes to a boil. This will take about 5-6 minutes.
Continue till there is rapid boil stage and simmer for another 5-6 minutes stirring in between .If you have a candy thermometer the temperature should reach 230 degree or the soft ball stage. To check whether it reached the soft ball stage drop half a spoon of the mixture into cold water. After a few seconds you will be able to take it out from the water and press into a soft ball.
Switch off the heat and add 1 tsp vanilla, dark chocolate or semi sweet and 1 1/2 cup mini marshmallows. Continuously whisk till all the chocolate and marshmallows gets incorporated and you have a smooth texture and finally add nut. Continue whisking till the mixture starts thickening.

For the soft caramel: While the chocolate fudge is simmering take another heavy bottom pan and add condensed milk,brown sugar,butter, light corn syrup and cream put it a low medium flame till the butter melts and the sugar dissolves.
Mix every thing together cover and simmer for two minutes or till you see condensation on top of the lid. This will help wash down sugar crystals on the sides of the pan. Remove the lid and continue to simmer in low heat for another 8 minute. Keep whisking in between. Switch off the flame and add white chocolate and continue stirring till it thickens.
Prepare an eight inch square pan. Line it with aluminum foil or with wax paper. Pour half of the chocolate fudge mixture.Pour the caramel mixture on top. You can use a fork and gently swirl the caramel and chocolate mixture and then pour over the rest of the chocolate mixture. Using and off set spatula spread the mixture and make it even. Allow this to set for about two hours and then chill it in fridge to be able to set completely.Once it is firm to touch cut into pieces and serve.

Wednesday, December 19, 2012

Today's recipe is a basic Kerala fish fry. Fish fry is something that everyone makes and there is not much to blog about. But since this space features some of my favorites, I cannot skip off this all time favorite comfort food. We have it almost once or twice a week and every time, make it with the excuse that I am not in a mood for elaborate cooking :). It is quick and simple and perfect side dish for rice.You can use any kind of fish.Use coconut oil and curry leaves to get the perfect taste of Kerala fish fry.

Clean fish and squeeze some lemon juice,rub on the fish and then give a final rinse. Make a few gashes on the fish and keep aside.
Mix chilly powder, turmeric powder,pepper powder,fenugreek powder, rice flour,ginger garlic paste and salt. Sprinkle little water and make a smooth paste. You can add a few drops or vinegar or lemon juice instead of water to make a paste. Apply this on the fish and inside the cavities and let it marinate for three or four minutes.
Heat coconut oil in a pan and add curry leaves and crushed garlic (take whole garlic and smash one time with the back of a knife). Rotate the pan just for once and then place the fish.Fry in medium flame.After two minute gently move the garlic to the edge of the pan or take it out of the pan. Let the fish get browned for two minutes on one side and then flip over and fry the other side till it is done. Serve warm with rice.

Monday, December 17, 2012

Today I am extremely delighted to have as my guest, my sweet friend and best buddy in blogging world Dhyuthi. She is the author of Melange!. We became friends right from the beginning and Dhyuthi constantly encouraged and supported me in this virtual blogging world. We never met each other in person, but each time she writes to me there is affection and genuine love. I am glad that I, got this wonderful friend through blogging. Her blog is refreshing and a space you must visit if you are a foodie. It features all those wonderful nostalgic taste and flavor of Kerala food along with recipes of modern taste. I adore her passion and love for cooking and efforts to record those traditional recipes,that would otherwise be easily forgotten. Today's recipe itself is an example. Dhyuthi is bringing back memories of a childhood snack- Kinnathappam. It is an authentic recipe and her Dad's specialty. I thank both of them for sharing this wonderful recipe with us.

Thanks so much Dhyuthi, I am so happy and honored to have you here.

Now let's hear from Dhyuthi..

Suja's Kitchen corner-try it ,was one of those first blogs I stumbled upon while I was new to this blogging world.And you can see at my blog-space that she was one of the first bloggers who came there,appreciating what I have been doing.She constantly encouraged me with her usual friendly feedbacks.It was the beginning towards a unique friendship.I am lucky to get accustomed with some genuine souls like Suja here in this virtual world.

So when Suja offered me to do a guest post here at her space,I was more than ready.She gave me complete freedom to select the dish myself which left me with lots of thinking, head breaking for days.I wanted something very dear to me,to be posted here. Suja is such a valuable friend to me.Finally I have come up with a childhood delicacy, Kinnathappam. Hope I won't disappoint you Suja,for giving me such a precious opportunity.

Kinnathappam
was a special childhood snack I remember.It is very clear in my
memories since it was my Daddy's speciality. He was an elaborate cook
who was not ready to compromise with the original flavor.Applying
shortcuts to the real recipe for him was the lack of enthusiasm.Today,I
can relate myself to what he was saying.We are humans,bound to get bored
with certain things in life.It's for us to maintain the interest in
anything if we really want.Isn't it ?

Kinnathappam literally refers to an appam (pancake) made in a kinnam (plate
made with bronze that time). With three main ingredients and
spices,it's very easy to prepare if you have the patience to soak and
grind the rice on your own.So,prepare your 'kinnam' (plate) this week to
steam a nostalgic Kerala specialty !

Wash
and soak raw rice in normal water for at least two hours.Drain the same
and grind it to coarse powder.It will be almost three and half cups of
coarse powder now.Remember not to over grind and convert to fine
powder.If it's powdered fine,it will loose the texture.Meanwhile bring
half cup water to a boil and drop the jaggery or palm jaggery to
this.Boil and melt this stirring with a spoon.Once it's melted allow it
to cool.This jaggery syrup will be thick and almost 3/4 cup in
volume.Now bring the coarse rice powder to a large bowl and pour the
jaggery syrup little by little.Mix well and pour the coconut milk as
well.Check the sweetness and adjust according to your taste and
requirement.The batter should be medium thick.Add the chopped
coconut,cumin and cardamom powders and mix well.Let it sit for ten
minutes so that the flavors may blend well.Prepare a steamer by boiling
water first.If you want the real authentic taste,you may drop piece of
banana stem along with leaf in this boiling water.This will bring that
additional flavor to your kinnathappam.

Meanwhile grease a kinnam/plate
with oil.Coconut oil will be the best.Pour the prepared batter into
this plate and steam.The first five minutes steam in full flame and then
reduce it to medium and steam for 15 to 20 minutes.You may insert a
toothpick to check it's cooked well.If it's coming out clean,it's well
cooked.Switch off and allow the appam to cool for a while.Cut into
desired shapes and serve with steaming black coffee or tea.

Saturday, December 15, 2012

Baking Partners fifth challenge post- Neapolitian Christmas Cake. Baking partners is the brain child of Swathi of Zesty South Indian Kitchen. It is a wonderful group of enthusiastic blogger who try something new in baking every month. Keeping the holiday spirit in mind Swathi suggested Christmas cake.So for this months challenge theme we had three cake recipes.
Among the three I selected and tried the Neapolitian Christmas cake. It is a beautiful tricolor cake which soft,spongy cake layers made with egg whites. The filling is layers of whipped cream frosting. There is a whole lot of flavors in each layer~coconut,ground almond and strawberry jam together makes this a very tempting and delicious cake . This cake is a sure winner and you will surely love it.

Pre heat oven to 350 degree F. Coat three 8 inch loaf pan with non stick cooking spray and line with wax paper
Whisk together flour, ground almonds, baking powder and salt. In a separate bowl beat egg whites and when it becomes glossy add cream of tartar and whip until it is foamy. Gradually add granulated sugar( one tsp at a time) in medium high until stiff peaks are formed. Shift in the flour mixture little by little over the beaten egg whites and fold in gently. Repeat till all the flour is incorporated and fold in almond extract.
Measure and divide your batter into three separate bowls and mix one with green food color and another with pink and keep the remaining as white. Pour this batter into three separate pans and bake for about 12 minutes. The center of the cake layers springs back when lightly pressed with finger tips. Invert cake into wire racks and allow to cool completely

To prepare the filling
Sprinkle gelatin over ¼ cup of cream and let it stand for one minute to soften. Stir over low heat until gelatin is dissolved. Remove from heat.
With a mixer on medium speed whip the remaining 1 1/2 cup cream and confectionary sugar till it thickens and is frothy. Add gelatin mixture. Beat until stiff peaks form.
Place green cake on a platter and spread two tablespoons of jam over the cake and then spread 1/3 cup of whipped cream on top. Sprinkle two tbs of coconut flakes. Repeat layering with white cake and finally place the pink cake on top. Spread the rest of the frosting on top and sprinkle the remaining coconut on top of the cake.
Refrigerate the cake for 45 minutes or till the whipped cream is firm.

Tuesday, December 11, 2012

Fish puttu is a delicious comfort dish. It is scrambled fish stir fried with onions and spices. I often make scrambled fish with caramelized onion,but this is a more healthier version and tasty too. I tried this recipe for the first time at my aunts house in Chennai. It looked very similar to meen thoran, but had a different taste and I love this dish.Any meaty fish can be used to make this recipe like shark,salmon or king fish. Here I have used Tuna.Fish puttu tastes delicious with rice and rasam.

Cook fish with turmeric,salt and pepper powder. Sprinkle a few drops of water and cook. Allow this to cool. If the fish has skin and bones take it out and using a fork scramble it and keep aside.
Heat oil in a pan and add mustard seeds and when they splutter add urad dal and let it get golden brown. Add hing, curry leaves, ginger, garlic and green chilly and stir fry for a minute. Next add onion and saute till golden brown. Add chilly powder, a pinch of turmeric,cumin powder, coconut and the shredded fish. Stir fry this for two to three minutes and add chopped coriander and lemon juice. Serve with rice.

Sunday, December 9, 2012

Today I am very excited and happy to be a guest at Dhyuthi's Melange. I am fortunate to find this sweet friend through this virtual blogging world. Our friendship started two years back,but when we write to each other its just like two old friends. We talk about everything..food,blogging,nostalgic memories of childhood,our family,hobbies,etc.,etc., :)
Dhyuthi's blog is a space that I visit every time and each time I see a new post here, I will have something to relate to. In this space I often comment 'this post makes me nostalgic', 'my grandmother used to make this'.. ... I know this may sound cliche. But Dhyuthi understands me better than any of my blogger friends.Many of the post here rekindles those found memories of the readers, the flavors and taste of good home food. I adore Dhyuthi's passion for cooking and blogging. So when Dhyuthis asked me to do a guest post I did not wish to lose such a wonderful opportunity. Dhyuthi wanted kaara vada,a Trivandrum special snack.It is my favorite too, so today's post is Kaara vada,a spicy and yummy vada

Friday, December 7, 2012

Bread cups is a quick snack or appetizer. This is a fun filled recipe and kids will love this. You can be creative and use any kind of filling-vegetables, spinach,egg, meat or tuna stuffing. I usually make this with less spicy meat filling for my kids lunch box.Here I used a tangy and spicy corn and it is baked in a muffin tin.
The crust is bread dough, but for a quicker version you can cut bread slices into rounds and press down into muffin tins to make the cups.

For the bread mix in sugar and warm water and add yeast and set aside
for 5-6 minutes till it is frothy. Mix together flour and salt,yeast, oil and butter to knead to form a smooth soft dough. Cover with damp cloth and let
it rest to raise for one hour or till it doubles its size.

To make the filling: Heat a pan and add butter followed by chopped garlic and onions.Saute
for a minute till the onion slightly changes color. Add tomatoes and
saute till it gets soft. Toss in corn,pepper and salt and mix well and if there is liquid allow it to dry. Remove into a bowl and allow to cool. When it is time for the filling add parmesan cheese, one beaten egg yolk,chopped coriander leaves and mix.

When the dough is ready press down to release the air and smoothen it. Using a rolling pin flatten it into a square. Cut equal 4 1/2 inch circles. Grease muffin tin with butter and place each circle and press this one the bottom and up the sides of each muffin cup. Place spoonfuls of filling and bake in 375 degree f for about 20 minutes. Allow this to cool for a few minutes. Slightly run a knife along the edges and slowly lift out of the muffin tin.

Thursday, December 6, 2012

Chocolate Rum Balls~ Guest Post from Priya Ranjit

Today I am extremely delighted to share with all of you this wonderful guest post-A perfect chocolaty treat for Christmas.

It is an honor to have as my guest, my cute and bubbly friend Priya Ranjit, who is the author of Cook Like Priya. There is no need of an introduction, Priya is everyone's favorite. She lovingly calls me chechi and for me she is my little sister in this virtual blogging world.She started blogging in July this year and we first came to know each other through the group- Baking Partners.

Priya lives in UK with her husband. She is a great cook with innovative ideas and is a passionate blogger.Her space features versatile recipes which are delicious and easy to cook and the highlight is her photography and presentation. You cannot stop visiting her space and every time you go there, you find an inviting fresh look. Some of her recipe which I really admire is her Rose Cake, Rose flavored Coconut ladoo, Hyderbadi mutton Biryani and her recent 100th post,Chocolate Beetroot cake. Priya has shared a lot of recipes and there are even more wonderful recipes to come, this Christmas. I wish my friend all success and joy!

Thanks Priya, I am so happy to have you here :)

Now let's hear from Priya..

When Chechi asked me to do a guest post I was so thrilled and excited since it is my very first guest post. Ever since I started blogging I have been following Chechi and her lip-smacking recipes. I am so happy to share your space Chechi with this wonderful chocolate treats for Christmas. Christmas is very close to my heart and from my younger days I used to get really excited about this season right from buying new clothes, putting up the star (In India Christmas have the tradition to put paper shaped stars fitted with a light bulb inside as a sign of Christ's birth), decorating the Christmas tree and not to forget the yummy sweets, cakes done by amma. But Christmas is not just all these things its a little bit more, its about giving. So today's post is all about little treats that can be given to others as an expression of love

Chocolate Rum Balls

Chocolate Rum Balls are made with crumbled chocolate cake, filled with rum, cherry juice and centered with a glazed cherry, coated with chocolate and topped with dessicated coconut/ cocoa powder. This is a very versatile recipe that can be tweeked as per your taste. Nut lovers can use nut centers and even chopped nut chocolate coating too. Its simple and can be done with any cake/ brownies. It has a lovely crunch on the outside and soft inside with a surprise of the cherry in the center. The store or upto a week in an air-tight box or for 2 weeks in the refrigerator.

1. Keep ready the brownie/ cake pieces and make sure it is in room temperature
2. Glazed cherry also should be in room temperature
3. Crumble the cake and pour the cherry juice, vanilla extract and rum essence and mix well, if its too wet freeze it for 20 mins/ add more cake crumble and continue
4. Take little of the mix and center the cherry and roll it into a ball
5. Arrange it in a plate and freeze for 20 minutes
6. Melt chocolate chips in a microwave safe bowl for 1 minute and mix well. You can also use double boil method and melt the chocolate chips. Give it 30 seconds to cool down a little then roll the balls in the chocolate with the help of two spoons and place them on a plate with butter paper
7. Top them with cocoa/ dessicated coconut and let them harden/ refrigerate for 15 minutes or until firm

Wrap them as goodies and give as Christmas gifts/ treats.

Cooks Wisdom

- chocolate cake recipe is taken from here
- make sure that the climate is cool else the completed chocolate balls would melt
- alternate centers could be nuts, raisins, dry fruits or even gems
- alternate juices could be orange, apple or even milk/ condensed milk
- rum essence can be replaced with vanilla extract only
- original rum can be used instead of essence
- using butter paper helps in removing the set balls easily

Wednesday, December 5, 2012

Today's recipe is the hot and spicy Goan favorite, Vindaloo. It is usually made with pork or beef,but in this recipe I have used mutton.This dish has a history of its own. It was inspired from Portuguese culture but slowly adapted to Indian tastes. My husband loves mutton vindaloo,but the Cochin style beef vindaloo is his favorite.Cochin was a onetime Portuguese strong hold and their influence can be seen in the local cuisine.This dish is a must among Christians of the region,especially during Christmas. This dish is made ahead of time and tastes best the next day.The sauce is chilly based,which gives it a firery red color along with garlic,mustard and vinegar. Try this,you will surely love it.

Take off the seeds ( if you want it less spicy) from the dry chilly and soak it in vinegar and coconut milk for about half an hour.
Make a fine paste of this along with ginger and garlic,mustard seeds,cumin seeds, clove and cinnamon.
Combine pepper powder,turmeric powder, salt and sugar. The marinade is ready.

Pour this marinade over the mutton, mix well, cover and refrigerate for about four to five hours or preferably overnight.

Drain and squeeze the excess marinade liquid into a separate pot. Do not discard it add enough water and simmer this gravy separately in a low medium flame.
Heat oil in a pan and add the marinated meat and stir fry it for about four to five minute till it gets slightly browns. Add chopped onion and continue to fry for another two to three minutes till the onion becomes golden brown. Pour the simmering sauce over the mutton and adjust consistency. Cover and cook till the mutton is soft and tender and till the oil separates. Serve this with rice or naan or chapati.

Monday, December 3, 2012

A chocolate mousse cake with a burst of raspberry filling gives this cake a unique chocolaty fruity flavor. It tastes even better when the flavors blend for a day or two. This is a rich and delicious cake and chocolate lovers will love this cake. For the filling I have used instant chocolate pudding and raspberry cake filling. But if you want to make home made chocolate mousse check earlier cake recipe here

Preheat oven to 350 degree and geese and prepare an 8 inch pan
In a bowl whisk flour, cocoa powder,baking powder,baking soda and salt
In another bowl beat butter and sugar with a medium speed mixer
until creamy,and add in egg one at a time and beat till light and
fluffy. Slowly add the dry ingredients little by little along with
the butter milk fold in the ingredients.Pour into prepared pans and bake
for 35 - 40 minutes in 350 degree f .Test whether completely cooked by
inserting a toothpick in the center.The top will spring back when lightly pressed with finger tip. Cool in
pan for fifteen minutes and then completely cool on a cooling rack. Slice the cake into two.

To make the filling :Combine milk,pudding mix and vanilla extract in a medium sized bowl and whip till it slightly thickens.
In another bowl whip cold heavy cream for about three to four minute till there are medium peaks. Fold into the chocolate pudding mixture in little adition. Refrigerate for about 15 minute.
Place one slice of cake on a plate. Spread half of the raspberry filling and a layer of chocolate mousse. Place the second layer of the cake and spread mousse filling and decorate the cake. Refrigerated for an hour before serving.